SpiceTheWorld

Breadcrumbs  | Rice and Beans | Chickpea and cauliflower curry | Red Lentil and Pumpkin Dahl | Tofu Bangalore Phall | Fake Goat curry | Monkfish Pasanda  |

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Ingredients

2 Teaspoon Curry Powder

1 Teaspoon Turmeric

½ Teaspoon Chilli Powder

1 Onion, finely chopped

5 Tablespoons Vegetable Oil

4 Garlic Cloves, crushed

5 Cm Ginger, grated

3 Cayenne Chillies, finely chopped

500 Gram Monkfish Fillet, cubed

125 Millilitre Double Cream

2 Tablespoons Tomato Purée

125 Gram Almonds

2 Teaspoon Garam Masala

4 Tablespoons Coriander Leaves, chopped

1 Tablespoon Coriander Leaves

Method

Make a paste of the curry powder, turmeric and chilli powder with a little water.

Fry the onion until translucent in the vegetable oil

Add the garlic, ginger and chillies and stir fry on medium for a further 4 minutes.

Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.

Add the Monkfish pieces and seal well on all sides.

Stir in the cream, tomato purée, ground almonds and simmer until the Monkfish is cooked stirring constantly.

If needed add a little water to prevent the curry becoming too thick or dry.

Now stir in the garam masala and finely chopped coriander leaves and cook for a further minute.

Serve with the whole coriander leaves sprinkled over the top.

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